Monthly Archives: January 2015
Healthy Side Dishes: T’s Sweet Potato Fries
Healthy Main Dishes: Baked Chicken and Onions
Is There a Healthy Way to Love Food and Watch Your Weight? Introducing One Food-Lover’s Story — Loving Food While Losing Weight
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The topics of diet and weight loss are tough for food-lovers; if you just eat good food you shouldn’t ever feel like your weight is a problem, right? Wrong, for many of us. Talk of weight and food is also fraught with a hundred things we try to banish here at The Kitchn: a misplaced sense of guilt, fear of eating the wrong thing, comparisons with other people, dubious science and awkward diets.
And yet food and body are inextricably linked. Is there a way to talk about them together in a healthy, thoughtful way? We think so, and we’re presenting a monthlong column exploring one food-lover and food writer’s journey towards finding her own personal balance. Meet Joy Manning — she’ll be joining us this month with her own stories, practical tips, recipes, and perspective on the real-life struggle between loving food and loving your body.
my ultimate chicken noodle soup
I blame Katz’s for this. Two months ago, when we spent a day out playing tourist — i.e. breakfast bagels, Madeleine at the New York Historical Society followed by The Dinosaur Museum of Natural History (what my son calls it, please never correct him) — we decided to finish off our shivering afternoon with a visit to Katz’s Deli, a place I hadn’t been to in probably 10 years despite living fewer than 15 blocks from it, and the kid, never, shame on us. Alex ordered the chicken noodle soup and this hot mess arrived and it was peculiarly perfect: overloaded with noodles, colossal chunks of carrot and chicken and I… was jealous. My homemade chicken noodle soup never looked like this.
Now, it’s not like we haven’t made chicken soup here before. I shared last year my favorite uncluttered chicken stock, which is technically just some extra parts away from a completed bowl of soup. I’ve got a quickie recipe for from-scratch chicken noodle soup in the archives, too. But what I didn’t have was what was in front of me, the kind of soup that might take the better part of an afternoon to make but rewards you with a depth of flavor that makes everything bad — threatened head colds, shivering wind outside, pangs of social media envy over apparently everyone being on a tropical vacation but us and also this taunting me every time I walk by it — at least temporarily disappear. Everyone needs a winter miracle recipe like this in their back pocket.
… Read the rest of my ultimate chicken noodle soup on smittenkitchen.com
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17 Soups to Make Now and Eat All Week Long — Recipes from The Kitchn
Now that the leftover holiday roasts and sugar cookies have been polished off, and 2015 is officially underway, all I want to eat is soup. Big bowls of hot and satisfying soup that demand an oversized spoon. Soups that are so good you’ll want to eat them all week long. Maybe even longer if you have a big freezer.
There’s no need to go to the grocery store in a panic on Wednesday night when you have one of these leftover soups waiting for you in the fridge. Choose from one of these seventeen hot bowls, including a red lentil soup that’s easy to dress up, to a quick coconut chicken soup that will warm you up with ease.
What’s the Difference Between Stock and Broth? — Word of Mouth
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. And does it really matter what you buy in the store?
But is this actually the case? It turns out that there is a slight but significant difference between stock and broth.
Healthy Appetizers: Salsa
4.24 / 5 Stars | 114 Reviews
by Cecilia Donnelly
“This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.”